It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Chicken, Mushroom & Tarragon Pie


Chicken, Mushroom & Tarragon Pie
This comforting creamy chicken pie is full of flavour and will have your guests wanting more.

Serves 4-6
Prep time: 15 minutes (plus cooling time)
Cooking time: 1 hour 15 minutes


Ingredients
For the filling
50g butter
1 onion, finely chopped
1 garlic clove, finely chopped
250g chestnut mushrooms, quartered
6 boneless, skinless chicken thighs, cut into bite-sized pieces
1 bay leaf
50g plain flour
200ml chicken stock
150ml white wine
150ml double cream
4 sprigs of fresh tarragon, leaves only, chopped
Sea salt & freshly ground pepper

375g ready-rolled short crust pastry
375g ready-rolled all-butter puff pastry
1 egg beaten

To serve:
New potatoes
Green beans


Preparation method

1.  To make the filling, melt the butter in a large frying pan on a medium heat.  Add the onion, garlic and mushrooms and fry for 5 minutes, stir often until lightly browned.

2.  Season the chicken with pepper and add to the pan with the bay leaf.  Cook everything for 5 minutes, turning the chicken often. 

3.  Stir the flour into the chicken mixture and cook for a few seconds.  Gradually add the stock and bring to a gentle simmer.  Cook for 2 minutes until the sauce is smooth and thick.  Pour in the wine and cream, then bring to the boil, reduce the heat and simmer for 15 minutes.  Season generously then sprinkle with tarragon.  Remove the pan from the heat, cover and set aside to allow to cool.

4.  Preheat the oven to 190°C/Gas mark 5. 

5.  Roll out the short crust pastry to about 4mm and line a 1.2 litre pie dish.  Leave the excess pastry overhanging the edge.  Spoon the cooled chicken filling into the dish and brush the pastry edge with a little of the beaten egg.

6.  Roll out the puff pastry to 4mm thick and large enough to cover the pie.  Place the pastry over the pie and press the edges firmly together to seal and trim neatly.  Brush the top of the pastry with the beaten egg.  Decorate with pastry trimmings and brush with more egg to glaze.  Bake in the oven for 40-45 minutes until the crust is puffed up and golden brown and the filling is piping hot.  Serve with new potatoes and green beans.

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